Combine cookie crumbs and butter; place in bottom of 13x9 inch baking pan.
Mix sugar, gelatin and cornstarch; add soda and mix until smooth. Bring to a boil, stirring constantly until slightly thickened. Cool to room temperature. Stir once in a while.
Beat cream cheese and powdered sugar to smooth consistency. Add whipped topping and beat until blended. Spread mixture over crust. Mix peaches and pineapple juice. Place on top of cream cheese layer. Pour gelatin mixture over top of dish. Refrigerate overnight.

Place a small, metal bowl and metal beaters in the freezer while you prepare the rest of your ingredients.
Line the bottom of an 8x8-inch pan with about half of the ladyfingers. Using a pastry brush, brush about half of the peach nectar, lightly soaking the ladyfingers.
Remove the bowl and beaters from the freezer and add the whipping cream and 2 tablespoons of sugar. Beat on medium to high speed until stiff speaks form. Set aside.
In another bowl, cream the Mascarpone cheese with 3 tablespoons of sugar until light and fluffy. Add the peach yogurt and mix until well combined. Add about 1/3 of the diced peaches to the Mascarpone mixture, and then gently fold in the whipped cream. Spread half of this mixture onto the ladyfingers. Spread the remaining diced peaches over the creamed mixture.
Top with the remaining ladyfingers, lightly brush with the peach nectar, then spread the remaining half of the Mascarpone mixture on top.
Cover tightly with plastic wrap and refrigerate overnight. Cut in squares and enjoy.

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Second Place
Lee’s Filling Station BBQ Sauce
By Lee Connally of Grand Junction

Zest and juice the lime, then juice the lemon.
Combine all above and toss with lemon/lime juice.
Salt and pepper to taste.
Halve 3 small Palisade peaches and scoop out some of the peach half. Fill peach halve with the above.